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These whoopie pies made to perfection by LG's ProBake Convection Oven are sure to bring joy to any holiday celebration!
Servings: 20
INGREDIENTS:
Cakes
2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup unsalted butter, room temperature
¼ cup packed brown sugar
1 egg
¾ cup molasses
½ cup buttermilk
2 tablespoons grated fresh gingerd
Filling
6 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon kosher salt
2 cups powdered sugar
Preparation:
1.Preheat oven to 375ºF (350ºF for convection ovens).
2.Cakes: Whisk together flour, salt, baking powder, baking soda, ground ginger, cinnamon, and allspice. Set aside.
3.Combine butter and brown sugar in a large bowl. Beat with a hand mixer until fluffy. Beat in the egg. Add in half of the dry ingredients and mix.
4.Add molasses, the rest of the dry ingredients, buttermilk, and grated ginger. Mix to combine.
5.Use a tablespoon-sized cookie scoop to drop batter onto parchment lined baking sheets, leaving 1 inch of space between each scoop.
6.Bake until cakes are set, about 10 minutes. Remove from oven and let cool completely.
7.Filling: Beat cream cheese, butter, vanilla, and salt with a hand mixer until smooth. Gradually beat in powdered sugar until well-combined.
8.Assembly: Spread filling on the flat side of a gingersnap cake. Top with a second cake to make a whoopie pie. Repeat with the rest of the cakes and filling.